Macaroni alla Boscaiola is a dish that combines fresh flavors and typical Italian ingredients, creating a rich and tasty culinary experience.
The champignons, with their earthy and delicate flavor, add depth and a pleasantly meaty texture, creating a perfect balance with the sweetness and slight acidity of the cherry tomatoes.
The cherry tomatoes, small and juicy, burst with flavor in every bite, pleasantly contrasting with the texture of the mushrooms and enriching the dish with vibrant colors. The mozzarella, added at the end, slightly melts with the heat of the pasta, giving creaminess and a delicate flavor that brings all the ingredients together.
The dish is completed with a touch of extra virgin olive oil and a sprinkle of fresh parsley and basil, adding an additional layer of aroma and freshness.
Easy to prepare and suitable for every season.
I also recommend
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz macaroni
- 7 oz champignon mushrooms
- 9 oz cherry tomatoes
- 7 oz mozzarella for pizza
- 1.5 oz grated Parmesan cheese
- to taste extra virgin olive oil
- to taste fine salt
- 1 bunch parsley
- 3 cloves garlic
- 2 leaves basil
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Tools
- 1 Pan
- 1 Pot
- 1 Wooden Spoon
- 1 Colander
- 1 Baking Dish
Steps to Prepare Macaroni alla Boscaiola
To prepare the delicious Macaroni alla Boscaiola, start by carefully washing the cherry tomatoes and cleaning the champignons, then slice them into not-too-thin slices.
Then, in a non-stick pan, add a drizzle of extra virgin olive oil and three garlic cloves, and let them sauté. Once sautéed, remove them and add the champignons and cook on high heat for 5 minutes or until the water they release during cooking evaporates. Then add the halved cherry tomatoes and cook for about ten minutes and salt.
Meanwhile, bring a pot of abundant salted water to a boil and cook the macaroni until al dente.
Drain them and add to the sauce. Mix everything and pour into an baking dish. Add half of the grated mozzarella and the grated Parmesan, mix, and sprinkle the surface with the remaining mozzarella and bake at 356°F for 8 minutes or until the mozzarella has melted.
After cooking, take it out of the oven and season with a drizzle of extra virgin olive oil and parsley and basil leaves.
Serve hot. And…
Enjoy from Barbara
Tips and Notes
Use fresh champignons and clean them gently with a damp cloth to remove dirt without washing them
Choose ripe and sweet cherry tomatoes to ensure an intense and juicy flavor.
Macaroni alla Boscaiola can be stored in the fridge for two days. Before serving, I recommend reheating them in the oven, although in the warm season they are also great at room temperature.
Cook the macaroni al dente, as they will continue to cook when they are baked.
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